• F&W Chicken Basics - 18

    From Dave Drum@1:3634/12 to All on Mon Jun 28 04:55:00 2021
    CHICKEN ENCHILADAS: "They're easy to make, freeze well, can be reheated
    in the microwave. Plus, kids love it!" - Scott Linquist, executive chef
    of Como Como, Serena, and Coyo Taco

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Green Chile-Chicken Enchiladas
    Categories: Poultry, Dairy, Cheese, Chilies
    Yield: 11 servings

    4 Skin-on, bone-in chicken
    - breast halves
    1 qt Chicken stock
    Salt & Pepper
    6 tb Unsalted butter; more for
    - greasing
    1/3 c A-P flour
    1 1/2 c Whole milk
    18 Corn tortillas
    12 oz Sharp white Cheddar cheese;
    - shredded (3 cups)
    12 oz Canned, chopped, roasted
    - Hatch chilies
    1/2 c Minced white onion
    Cilantro leaves; garnish
    Thin sliced jalapeno; garnish

    In a large saucepan, cover the chicken breast halves
    with the stock and 1 quart of water and bring to a boil.
    Simmer over moderately low heat, turning the chicken
    occasionally, 30 to 35 minutes. Using tongs, transfer
    the chicken to a plate to cool. Discard the skin and
    bones. Shred the meat and season generously with salt
    and pepper. Transfer 2 cups of the chicken cooking broth
    to a large heatproof measuring cup and reserve the
    remaining broth for another use.

    Wipe out the saucepan and melt the 6 tablespoons of
    butter in it. Whisk in the flour and cook over moderate
    heat, whisking constantly, until bubbling and just
    starting to change color, about 2 minutes. Gradually
    whisk in the milk and the 2 cups of cooking broth and
    bring to a boil. Simmer over moderately low heat,
    whisking frequently, until the sauce is thickened and no
    floury taste remains, about 10 minutes. Remove the sauce
    from the heat and season generously with salt and
    pepper. Let cool slightly.

    Set the oven @ 375ºF/190ºC.

    Grease a 9" X 13" baking dish. Line the dish with 6
    slightly overlapping tortillas. Spread one-third of the
    sauce over the tortillas, then top with 1 cup of the
    cheese and half each of the chicken, chiles and onion.
    Repeat the layering with 6 more tortillas, one-third of
    the sauce, 1 cup of the cheese and the remaining
    chicken, chiles and onion. Lay the remaining 6 tortillas
    on top and spread the remaining sauce over them.

    Bake the enchiladas for about 45 minutes, until the
    filling is bubbling. Sprinkle the remaining 1 cup of
    cheese on top and bake for 15 minutes more. Turn on the
    broiler and broil for 1 to 2 minutes, until lightly
    browned in spots. Let the enchiladas stand for 20
    minutes. Garnish with cilantro leaves and jalapeño
    slices and serve.

    Yield: 10 - 12 servings

    By Jesse Tyler Ferguson

    RECIPE FROM: https://www.foodandwine.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Cook until really tender which, for some beans could be days.
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